How We Taste Featuring Dr. Dana Small, Chef Wylie Dufresne, & Peter Meehan May 14, 2014 As part of our 2014 public lecture series, we explored the concept of taste from the perspectives of a scientist, a chef, and a food writer. Dr. Dana Small described how our brains respond to flavors. Chef Wylie Dufresne … Continue reading
The 2014 UCLA Science & Food public lecture series is here! General admission tickets are available for $25 from the UCLA Central Ticket Office (CTO) . Tickets can be purchased from the UCLA CTO over the phone or in person and will not include additional fees or surcharges. The UCLA CTO is located on-campus and … Continue reading
If you’ve ever wanted to take a class at Harvard, here’s your chance! Harvard is offering an online EdX version of its popular course “SPU27x: Science and Cooking – From Haute Cuisine to Soft Matter Physics.” Class starts October 8th and registration for the course is FREE. During each week of the course, Ferran Adrià … Continue reading
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